Vapre

I got mine a little while ago and tried it out a few times, first in lightly seasoned chicken stock and second in a vodka sauce (subbed yogurt for heavy cream since I had it on hand). It is toothsome, forkable, and it holds sauces well. I will be getting more when the 5# option returns.

The Saucier’s Apprentice is still great.

I passed on Holbox and Bub & Grandma’s, otherwise, yes.

The only option avail. when I ordered was the 5# bag. I’ll let you know how it is when I get it, hope it’s good b/c I’ll have a lot.

https://www.sfoglini.com/products/sporkful 3 years to develop. Podcast series 'Mission Impastable' goes into the process (https://www.sporkful.com/tag/mission-impastable/). Did anyone else order this? Have you received it yet? Does it live up to the hype?

Gang, y'all aready got your Somekind releases? Haven't got mine yet. Maybe it's because I did 4 (Sonoratown, Hop Woo, porridge + puffs, and Kato). Edit: Looks like the holdups are Hop Woo and p + p: https://somekindpress.us/pages/pre-order-book-progress

how was the texture compared to traditional wheat noodles?

21 April 2011 pdf version here if you want it. Modernist Cuisine Errata.pdf

Does the CSO need a burn-in period?

Anybody use the Work Sharp Ken Onion edition? It uses belts of various degrees of abrasiveness. I’ve been pretty happy with the results.

Y’all probably heard about this already, but in case you haven’t.

I hope you can get it charging again, hopefully another cable/charger combination helps. Remember that you can check the battery level in the app. See my earlier post: My current Paragon troubles are as follows: On a couple occasions, I have set the probe for 185F in a gallon of milk for the initial heat-up for yogurt. Both times it has hung around 180 while the milk boils furiously. I'm a little befuddled by this. In the past I'd get the unit beeping at 185, correct milk temp, and no boiling/boil-overs. The probe was around 35-40% battery, maybe a recharge will help. If anyone has any other ideas or similar troubleshooting experience, let me know.

Just got my copy today. I am hoping to get into more complex fermentations and black fruits/veg this year. This, combined with the Noma guide to fermentation (as well as both of Sandor Katz's books) will provide a good starting base. Anyone else get a copy yet?

Eventually, yes. Maybe not for another year or two. Right now it sounds like they're working on 2 Searzalls, one with increased surface area and one that's souped up and should probably only be used outdoors.

Here's to hoping Booker & Dax can produce an affordable one.

The manual looks like Korean/English. OCOO-2700PRM user manual.pdf

You've got Astrance. Nice!

Here's one link: https://www.livescience.com/sanitizing-medical-masks-for-reuse-coronavirus.html

Nice, have the original ed., but I can't pass this up.

Just plug it in where the washer/dryer or stove goes* *do not do this

Oh man, I gotta try those. I know the Paragon isn’t perfect, but precision induction is part of the future of cooking.

I was digging around old PDFs and found the app UI mockup proposal they sent out to backers during the v1 Indiegogo for those of you interested. 1B App_Paragon UX|UI_R4.pdf

My FirstBuild app always opens on the ‘Feed’ screen, but then I tap ‘Products’ and get the Paragon listed w/battery level. See attached screenshots. Edit: you’ll want both the base induction unit and BT probe turned on for this to work.

I pretty much only use it to check the probe battery level.

There's always the Paragon... https://www.rcwilley.com/Appliances/Small-Kitchen-Appliances/Other/111161703/FirstBuild-Paragon-Induction-Cooktop-View